Chicken Peanut Stew

I've been seeing this recipe a lot over the past couple of years and wanting to try it. But it seemed like one of those things that my family might not like. No real reason, just a feeling. So I kept putting it aside.

Well, let me tell ya, I wish I had tried it a lot sooner! It was SO good!

This recipe is very slightly adapted from JungleFrog Cooking.



Chicken Peanut Stew
1 lb boneless skinless chicken, cut into bite sized pieces
1 lb sweet potatoes, peeled & cut into bite sized pieces
1 lb potatoes, peeled & cut into bite sized pieces
1 onion, diced
1 jalapeño, seeded & diced
1 garlic clove, minced
1 14 oz can diced tomatoes
2 tbsp tomato paste
2 in piece ginger root, grated
2 tsp curry powder
1 tsp ground coriander
2 tbsp brown sugar
1 tbsp sweet chili sauce
3/4 cup peanut butter
2 cups chicken broth
1/2 tsp salt
2 tbsp oil
chopped peanuts, if desired
skinny chile pepper slices, if desired

Cut the chicken (breast or thighs, whatever you prefer) into bite sized pieces.
Chop the veggies.
Heat oil in a dutch oven. Add onions and jalapenos. Cook until onions are slightly translucent.
Add chicken. Cook and stir a few minutes. Add ginger, garlic, tomato paste, curry, coriander. Cook a few minutes until spices are really fragrant.
Add chicken broth, peanut butter, brown sugar and sweet chili sauce. Stir and cook until well combined. Add potatoes, sweet potatoes and tomatoes. Stir.
Cover and simmer, stirring occasionally for 60 - 90 minutes, or until potatoes are tender. Garnish with chopped peanuts and chile slices. Serve with crusty bread.
Enjoy!!

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Cut up your chicken. I used boneless skinless breasts.


Cut up your veggies.


Sweet Potatoes & Potatoes




Heat the oil in a dutch oven.

Add onions & jalapenos and cook until onions are a little translucent.


Add chicken.


Cook a few more minutes.

Add ginger root, garlic, tomato paste, curry and coriander.


Stir and cook a few minutes until spices are really fragrant.

Add chicken broth.


And peanut butter


Stir until peanut butter is totally mixed in.

Add brown sugar.


Sweet Chili Sauce


And tomatoes.


Stir and add potatoes & sweet potatoes.


Stir, cover and simmer for 60 - 90 minutes or until potatoes are tender.


I had fully intended to garnish this with chopped peanuts & chile slices, but totally forgot to buy them!


Tear off a nice crusty piece of bread and enjoy!!


I didn't tell Jon what was in this, because I thought he'd say that the ingredients didn't 'go together'. That way he had a less biased mind to try it. He is really good about trying everything I make, well... except Rappie Pie... anyway...

We both LOVED this. Bob didn't care for it, but I really didn't think he'd like it. Tawny and Lilly weren't home, and they didn't get to try it, because Jon & I just finished up the leftovers for lunch!

This is a really hearty, thick, flavorful, satisfying stew and I wish I had tried it sooner! I'll definitely be making this again. Give it a try and don't wait as long as I did!

Chicken Philly Sub

The first time I had a Chicken Philly Sub was walking through the food court at the mall. I was walking by Charlie's Grilled Subs and they were giving out samples. I tasted that little slice of sub and went straight to the register. I was hooked!

Then recently I was thinking... I make Steak & Cheese Subs fairly often, why don't I ever make Chicken Philly Subs?

I couldn't come up with a single reason and started making my shopping list!




Chicken Philly Sub
Boneless Skinless Chicken Breasts, sliced very thin
Onions, sliced thin
Bell Pepper, sliced thin
Mushrooms, sliced thin
a little oil
Provolone Cheese, slices
Sub Rolls
Mayo
Lettuce, shredded
Tomato, sliced

Slice chicken breast very thin, then cut across too, so you have very small thin pieces.


Slice up your veggies.


While you're slicing veggies, might as well slice the lettuce & tomato too.


Since you're slicing things... slice those rolls too... not all the way through.


Preheat a skillet with a little bit of oil. Add chicken, onions, peppers, and mushrooms.


Cook until chicken is cooked through and veggies are tender.






Meanwhile, spread desired amount of mayo on sliced sub roll. I like a generous slather. Then add tomato slices and shredded lettuce.

Scrape chicken and veggies into a sub roll sized pile and place slices of provolone cheese on top.


Let the cheese get melty.

Now with a long spatula, scoop the chicken & veggies & cheese into the sub roll.


You might be thinking.... "Ummmm... Spryte? Where's the lettuce and tomato?"

Yeah... I totally forgot it! But it sure did look nice on the cutting board didn't it?

Time to dig in. I just love these and my family seems to groove on them too. Even when I forget the lettuce & tomato!

These are wicked fast and easy to make and so much better than any sub shop!

Teriyaki Chicken

I wanted to make Teriyaki Chicken from scratch.

I love that stuff. But everytime I've ever made it, I've used bottled teriyaki sauce.

After making my own, I'll never use the bottled stuff again!



You'll need a batch of Teriyaki Sauce & Marinade
Chicken Breast Fillets

I always use my FoodSaver marinator for marinating! I LOVE it!


Marinate in the refrigerator for 30 minutes up to a couple of hours.

I cooked the chicken on a grill pan on the stove.


I really need a hood/vent for my stove. It gets wicked smokey in the house when I use the grill pan!

Brush with reserved marinade. (not marinade that had raw chicken in it)



I fillet the breasts so they're pretty thin and cook pretty quickly.



That's it!!


Serve it with some Fried Rice and steamed Sugar Snap Peas and it's dinner time!!

Teriyaki Sauce & Marinade

This teriyaki sauce is wicked easy and wicked good!!!

I'll never buy bottled teriyaki sauce again!!

This recipe is slightly adapted from allrecipes.com.



Teriyaki Sauce & Marinade
2/3 C mirin (Japanese sweet rice wine)
1 C soy sauce
4 1/2 tsp rice vinegar
1 tsp sesame oil
1/3 C brown sugar
7 cloves garlic, grated
1 TBLS minced fresh ginger
1 dash cayenne pepper
black pepper to taste

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and brown sugar. Add garlic, ginger, cayenne, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

This is what you'll need...


Bring mirin to a boil...


Whisk in remaining ingredients...


Simmer 5 minutes.

Store in the refrigerator in a tightly sealed container.



How easy is that??

This is wicked good and wicked easy!! I'll never use bottled teriyaki sauce again!!

Chicken Pinto & Corn Enchiladas

Enchiladas, like quesadillas are so versatile.

You can roll up whatever fillings you want in them.

For these, I used the leftovers from my Pinto Bean & Corn Chicken Quesadillas.

First of all... if I'm using flour tortillas are they still enchiladas?

I have no idea. I usually use corn tortillas, but I had a bunch of small flour tortillas to use up. So that's what I used!

No recipe here either, just using up leftovers.

To start, pull out your leftovers.

Shredded chicken and beans, corn and green chiles.


Toss them together.


A big bowl of shredded colby & pepperjack cheese.


Coat the bottom of a baking dish with enchilada sauce.

Homemade or store bought, whatever you have.


Now it's time to assemble the enchiladas.

Grab a small flour tortilla and sprinkle a little shredded cheese down the center.


Then top the cheese with the chicken mixture.


Roll it up.


Place it seam side down in the baking dish.


Do that until the pan is full or you run out of fillings.


Now cover them with more enchilada sauce.


And top with more shredded cheese.


That's it.

Now bake for about 30 minutes at 350F, until cheese is all melty and everything is heated through.


Mmmm.... doesn't that look delicious??